Bakers Royale

Raspberry Mousse Cakes ~  A lovely light cake for your Valentines dessert.

Raspberry Mousse Cakes

Are you gasping that I’m already launching into Valentines when Christmas and New Years has just hardly passed? Well Valentines is one of my favorite baking holidays. It incorporates one of my favorite colors, pink and one of my favorite motifs, hearts. So expect to see lots of Valentines treats.
» Read the rest of this entry «

Chocolate Mousse Brownie Bites ~ A soft and chewy brownie bite piled with a light chocolate mousse.

Chocolate Mousse Brownie Bites

It started with a simple request for a basic brownie, to quote the requestor, “Can you make straightforward brownie-no candy bar chopped and piled on top, no crushed cookies tucked in the center, no cream cheese top, just a plain brownie?”

As evident by the picture, I’m sure we can all agree I’m not a very good listener-kind of. I did in fact make the brownies as requested for the family and then choc-la-fied them some more with mousse to what you see in the picture.

I usually like my brownie warmed and with a scoop of ice cream. This time around I wanted to try something lighter like a mousse and . . .I may never go back. Okay, a wee-bit of an exaggeration, since I love ice cream.

But what I did like about the mousse was it provided a textural break with its lightness while smoothing out the richness of the chocolate for a more even bite. » Read the rest of this entry «

Lemon Champagne Mousse –Pucker up and get ready for a bite of springtime’s perfect blend of tart and tangy. Don’t be surprised though, if this Lemon Champagne Mousse pleasantly bites your tongue back and leaves you begging for more.

Lemon Champagne Mousse

This is another incredibly fast and easy, no bake dessert that was inspired by all the pics on Tastespotting and Foodgawker of Lemon Meringue Cupcakes for the Martha Stewart Cupcake Club.

A few notes:
1. The champagne is not necessary. I added champagne for an extra nuanced layer in flavor and  texture. Mousse alone is already light in texture, the added champagne fluffs it up to a level that gives it an ethereal-like quality.
2. I love almost any citrus fruit, but my favorite is lime, so as a rule I always add lime to my lemon curd to give it that extra bite of tartness. Omit the lime and replace with lemon to control your level of tart preference.
3. The candied lemons are for garnishment. Use them or not. I like using them to quickly dress up a simple presentation.
4. If you like lemon curd make as much as I do, make a double serving. One for the dessert and the other to keep on hand to have with scones, and dare I say, chocolate chip pancakes. I know the latter sounds a bit odd, but it’s so good.  » Read the rest of this entry «